Springdale Farm had these beautiful little Capperino Peppers at the farmstand this past weekend, and I procured some with pickling them in mind.
They have fairly thick walls and are very seedy, so I thought it would be nice to hollow them out, and pickle them that way. I imagine using them like Peppadews – simply open the jar, stuff with goat cheese or something, and use them for appetizers.
It was a little time consuming, but I hollowed them out and rinsed the seeds out.
Keeping the Peppadews in mind, I decided to add some sweetness, but not too much, to the brine. I used my standard pickling blend, 2 cups Cider Vinegar, 2 Cups White Vinegar, 4 cups water, 4 teas. Salt and I added 4 Tbls. sugar. The first three Tbls. of sugar neutralized the acid, and the final Tbls. added a hint of sweetness. I didn’t add any thing else to the brine, because I just want to preserve the pepper flavor, not add to it. I processed them for 10 minutes in a boiling water bath.
I got some fruit float, which I expected, because these are hollow and I didn’t want to crush them, by packing them really tight. I’m ok with it.
I can’t wait to crack a jar open and stuff them, like these Peppadews. I think they will be hotter, but hopefully the hint of sweetness will neutralize the heat a bit.